So apparently none of my roommates like tofu. I learned quickly when I made this dinner, at first I thought, well I think I can convert them when they try this. It is so good! I can not image anyone not liking this, sweet, savory, Asian inspired tofu dish.
Unfortunately, no one even tried it, so I did not get the chance to prove that Tofu can be good! I made this dish a second time to double check my recipe and finally convinced my wonderful roommate to try it. Lets just say we have a convert, and she went back for seconds!! Don’t worry I enjoyed every minute of this amazing dinner on my own while they ate frozen dinners (the first time through). I’m not bitter or anything ;)
I think most people don’t like tofu because of the texture. But the best part about this is when it is rolled in the coconut and stir-fried it has crusty edges, add the peanuts and kale and you get the crunch I think many tofu dishes are missing. I used sautéed kale as a base for the tofu. I would definitely not skip on this. It adds nice texture and flavor to the tofu. From what I have gathered most people don’t like tofu because of the texture. But the best part about this is when it is rolled in the coconut and stir-fried it has crusty edges, add the peanuts and kale and you get the crunch I think many tofu dishes are missing. Sautéing the kale in sesame oil is my go-to, and I am pretty much obsessed with it. The kale in this dish it adds a nice asian flavor, and saltiness that complements the sweet coconut and peanuty dressing perfectly.
I am not a vegetarian but I also do not eat a lot of meat. The only time I really even buy or cook any type of meat is when I am cooking for other people. Tofu is a great protein alternative that does not have to be intimidating. It is quick and easy to prepare and a versatile ingredient. So, I dare you, if you have never tired cooking tofu or if you are a tofu hater, try this recipe and let me know what you think! It can’t hurt you and ya never know, you might find out its not as bad as you thought.
1/2 bunch kale
2 Tbs Sesame Oil
1/4 cup pistachios, roughly chopped
1/4 tsp garlic salt
pinch of pepper
14 oz (1 pkg) Firm or extra firm tofu
1/4 cup soy sauce
1/4 cup sesame oil (you can also use EVOO it just wont have as much nutty flavor)
1/4 cup white wine vinegar
2 Tbs honey or brown rice syrup
1 Tbs Thai chili sauce (more if you want to add a little kick)
1/3 cup coconut oil (again you can use EVOO but it has a lower smoke point and less nutty flavor)
1 cup unsweeted coconut flakes
1 Tbs sesame seeds
2 Tbs all natural peanut butter
2 Tbs dry roasted peanuts, roughly chopped
1. Wash and tear leaves off kale steams. Add to sauté pan and toss with sesame oil, garlic salt and pepper. Sauté on medium-high heat until slightly wilted, about 10 minutes. I like mine to stay a little crunchy. Add chopped pistachios about halfway through cooking, if you add them too soon they tend to burn a little.
2. For tofu- drain and cut into small 1″ cubes. Place on a paper towel and pat dry. Meanwhile in a medium bowl whisk together soy sauce, sesame oil, white wine vinegar, honey or brown rice syrup, and Thai chili sauce. Marinate tofu in this mixture for about 10-15 minutes.
3. Mix coconut flakes and sesame seeds in a small bowl or plate. Roll the marinated tofu cubes in the mixture to coat well. I will warn you, the mixture does not stick super well but don’t worry, it will still turn out.
4. Heat coconut oil in a large sauté pan over medium-high heat. Add tofu pieces and cook until golden brown, flipping throughout- about every 5 minutes so you get them nice and crispy on all sides. If the coconut flakes are falling off, don’t worry I just let them sauté and added them back on top of my plate at the end.
5. While tofu is cooking take 1/3 cup of the marinade and add 2 Tbs of peanut butter, to make a peanut sauce. If you prefer a thicker and more creamy sauce add more peanut butter until you get the desired consistency.
6. Plate the kale and pistachios, top with tofu, sauce and chopped peanuts.
Enjoy! ~ Amanda